Rosemary Fondant Potatoes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 servings
Crispy on the outside, tender and creamy on the inside, cooked with butter and a hint of garlic, these Rosemary Fondant Potatoes make simpl
- 4 large russet potatoes
- 2 tbsp vegetable oil
- 3 tbsp butter
- 2-3 sprigs fresh rosemary
- 3 garlic cloves peeled and crushed
- 2 cup vegetable broth
- salt and pepper to taste
Peel the potatoes, cut off the ends (use them in soup!), and cut them into about 1 ½-inch thick pieces. Pat the pieces with paper towel to remove some of the starch.
Preheat the oven to 450°F .
In a large, oven-safe skillet, heat up the oil over medium-high heat.
Place the potatoes into the skillet and fry for about 5-7 minutes, until the
potatoes turn golden brown. Sprinkle them with some salt and pepper as they
Flip the potatoes over, sprinkle with salt and pepper again, and, as they cook, use a paper towel held with tongs and try to remove some of the oil from the skillet.
Add the butter, rosemary sprigs, and garlic
and fry the potatoes for about 3-4 minutes; then add the vegetable broth.
Transfer the skillet to the hot oven.
Bake for about 30-35 minutes, until the potatoes are cooked through. (Pierce one of the potatoes with a toothpick or a knife to check if they are cooked).
Garnish the potatoes with fresh rosemary
sprigs, drizzle on some of the remaining liquid from the pan, or even make a
*HOW TO MAKE GRAVY.
If you’d like to make a tasty gravy to pour over these potatoes, you most certainly can. 🙂 To do so, remove the potatoes from the skillet and place the skillet on the stovetop over medium heat. Sprinkle about 1 tablespoon of flour into it. Quickly stir with a wire whisk so that the flour gets incorporated into the drippings. Cook for a few minutes and slowly add in about 1/2 of the vegetable broth. Allow the gravy to simmer and thicken until it reaches the desired consistency. Season with salt and pepper, if needed.
Calories: 312kcal | Carbohydrates: 41g | Protein: 5g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 23mg | Sodium: 1138mg | Potassium: 897mg | Fiber: 3g | Sugar: 2g | Vitamin A: 516IU | Vitamin C: 13mg | Calcium: 34mg | Iron: 2mg